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Friday, 20 March 2015

Keralan veggie curry

Meat Free Week

Meat Free Week is a global campaign to get you thinking about how much meat you eat, and the impact eating too much has on your health, animals and the environment. We're not just talking about red meat (beef, lamb and pork), but all meat, including poultry, processed meat (like ham, bacon, salami and packaged sandwich meats), fish and seafood.

So this weeks recipe is one to help anyone who is wanting inspiration for recipes whilst they are on their meat free campaign, or just for anyone who fancies giving something different a go (also obviously for those of you who are vegetarians already).

Remove the outer leaves from the cauliflower, then slice it 1cm thick
and put it on the griddle pan, turning when lightly charred • Put 1 mug
of rice and 2 mugs of boiling water into the medium pan with the cloves,
lemon half and a pinch of salt, and put the lid on • Pour the oil into
the casserole pan, then quickly stir in the mustard and fenugreek seeds,
turmeric and curry leaves

Pulse the peeled ginger and garlic, trimmed spring onions, chilli and
coriander stalks in the processor until fine, then stir into the
casserole pan • Roughly chop and add the tomatoes • Pour in the coconut
milk, add the drained chickpeas, then tip in the pineapple chunks and
their juices • Add the griddled cauliflower, cover, turn the heat up to
high and bring to the boil• Squeeze the juice of the remaining lemon
into the curry and season to taste • Tear over the coriander leaves and
serve with the rice and poppadoms.

Read more at
http://www.jamieoliver.com/recipes/vegetables-recipes/keralan-veggie-curry-with-poppadoms-rice-minty-yoghurt/?